Italian 35 min

Balsamic Glazed Chicken with Roasted Vegetables

Name: Balsamic Glazed Chicken with Roasted Vegetables
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 bone-in, skin-on chicken thighs; 2 cups cherry tomatoes; 1 zucchini, sliced into half-moons; 1 red onion, cut into wedges; 3 tablespoons balsamic vinegar; 2 tablespoons honey; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and black pepper to taste; Fresh basil for serving

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Ingredientsfor 2

420

Cal

38g

Protein

18g

Carbs

22g

Fat

14 bone-in, skin-on chicken thighs
22 cups cherry tomatoes
31 zucchini, sliced into half-moons
41 red onion, cut into wedges
53 tablespoons balsamic vinegar
62 tablespoons honey
72 tablespoons olive oil
84 cloves garlic, minced
91 teaspoon dried thyme
101 teaspoon dried rosemary
11Salt and black pepper to taste
12Fresh basil for serving

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Instructions

1
Preheat oven to 425°F. Whisk balsamic vinegar, honey, 1 tablespoon olive oil, garlic, thyme, and rosemary for the glaze. Season chicken with salt and pepper.
2
Heat remaining olive oil in an oven-safe skillet over high heat. Add chicken skin-side down and sear 5–6 minutes until the skin is deeply golden and rendered — fat should be visibly bubbling and the skin should move freely. Flip briefly and sear 2 minutes on the bone side.
3
Scatter cherry tomatoes, zucchini, and red onion around the chicken. Spoon the balsamic glaze over the chicken and vegetables. Transfer the skillet to the oven.
4
Roast at 425°F for 25–28 minutes until chicken reaches 175°F internal temperature (thighs are best at higher temp), skin is crispy, and the balsamic has caramelized into a thick, sticky coating. The tomatoes will burst and create a jammy sauce. Top with fresh basil.